To continue my love of pistachios, I couldn't wait to make these Pistachio Brown Butter Halva Chocolate Chip Cookies. I am a fan of Molly Baz's recipes but I always found it odd that she would declare that she hates chocolate. A recipe developer that hates chocolate? But when she developed her first chocolate recipe, I was so eager to try these cookies because if a chocolate hater could eat these, then they must be amazing.
The Recipe: Pistachio Brown Butter Halva Chocolate Chip Cookies from Molly Baz
Recipe Notes:
- calls for chopped chocolate
- unusual ingredients for a chocolate chip cookie: raw pistachios and halva
- uses dark brown sugar
- requires browning butter then cooling the butter for 10 mins
- official size of cookies is 2oz or about a 1/4 cup but I only made one this size and opted to use my 1.5 tbs scoop to yield more cookies!
- requires the dough to rest at least 3 hours but I rested mine overnight.
- topped with flaky sea salt and more halva/pistachio mix
Results: Just as I had predicted, these cookies were packed with so much flavor and each ingredient from the browned butter, chocolate, pistachios and halva all combined perfectly to create a perfect bite. The 2oz cookie size in the recipe yielded a thicker, more beautifully rippled cookie but using a 1.5 tbs cookie scoop is so much easier. 
Overall: While a high maintenance cookie, I gladly welcomed this different take on the ubiquitous chocolate chip cookie. If you're up for gathering halva and pistachios for your chocolate chip cookies, try this recipe out. I may not reach for this recipe unless I'm looking for a really special cookie---definitely a special occasion cookie. 🍪🍪🍪🍪🍪
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